Thank you to Buehler’s Customers for their generous donations to the American Red Cross!

E&H Family Group’s retail stores – Buehler’s Fresh Foods and E&H Ace Hardware stores – teamed up with their loyal customers to raise money for the American Red Cross Hurricane Relief Fund. Together we raised $45,849.23. Thank you all for your contributions!

The relief fund will benefit victims in the recent disaster zones of Texas, Florida and Puerto Rico.


Buehler’s Box Tops for Education Rules:

Buehler’s Box Tops for Education contest begins on Friday, September 8, 2017. The contest ends September 12, 2017 at 8 AM. It is held exclusively on Buehler’s Facebook page.

Comment on the Contest Facebook post with the name of your favorite school within communities served by Buehler’s. Each Facebook Fan may only comment one time.

The Comment must mention a specific elementary, intermediate or high school. For example: “Dalton High School” would be a valid entry, but a comment of “Dalton” would not count, since it does not mention a specific school.

The five schools with the most Comments on Buehler’s Facebook contest post at the end of the contest will each receive $100.

The comments must be made directly to the post on Buehler’s Facebook page. Replies to comments already posted will not count.

The winning schools will be announced on Buehler’s Facebook page.

We will mail a check to each winning school.

This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook.

Winner, Winner, Big-Beef Dinner

Buehler’s awards shoppers summer-giveaway prizes

Wooster, OH – August 2017 – As soon as the weather started to sizzle, the team at Buehler’s Fresh Foods created a sizzling giveaway to go along with it, and one lucky winner received a year’s supply of tasty, premium beef.

Pat Sippel, of Dover, could not have anticipated that the start of her 80th year would begin with Certified Angus Beef ® brand steaks for a year, but it sure did. After Buehler’s final drawing on July 11, 13 lucky shoppers received Weber Spirit® 310 gas grills, and Sippel was announced the grand-prize winner.


From left to right: Emily Whiting, Certified Angus Beef; Dave Savidge, Buehler’s Fresh Foods; Pat Sippel, grand prize winner; Drianna Lewis, Certified Angus Beef; Doug Wills, Buehler’s Fresh Foods.


“It’s an unexpected thrill,” Sippel said while meeting staff members from Buehler’s and Certified Angus Beef LLC. “I’ve felt very blessed in this life, and this is just icing on the cake.”

Sippel added that she plans to share her juicy winnings with family – the perfect way to celebrate multiple birthdays.

The contest, which began on May 31, allowed Buehler’s customers to enter a grill giveaway – for the chance to win a grill or steaks for a year.

The giveaway went along with the “Grilling Item of the Week” promotion, which included a Certified Angus Beef ® brand item, from burger patties to bone-in strip steaks, each week at a valued price in order to get people excited about the summer grilling season.

“I think it’s a win-win for Buehler’s, the Certified Angus Beef ® brand and, most importantly, our customers,” says Karen Brenner, a member of Buehler’s marketing department.

Buehler’s Ellissa Chambliss Wins Ohio Best Bagger 2017

Ellissa Chambliss of Buehler’s Medina River Styx defeated competitors from across Ohio to claim the title of the Ohio Grocers Association (OGA) Best Bagger Champion at the August 8, 2017 competition held in Columbus.

Designed to promote supermarket employees and demonstrate a superior core customer service skill, the statewide competition has been held by OGA annually. Contestants are judged by speed of bagging, proper bag-building technique, weight distribution in the bag, as well as style, attitude and appearance, and are chosen through statewide competitions over the course of last year.

“The OGA puts on a fun event and we love to participate every year. We’ve been fortunate enough to have won this competition three years in a row in addition to the national championship this February in Las Vegas. It’s nice to be able to say that our baggers are the best in the state as well as the country” said Dan Shanahan, the President of Buehler’s Fresh Foods.

The Johnsonville Big Taste Grill, the World’s Largest Touring Grill, will be pulling into Buehler’s Milltown on Tuesday, August 8, from noon to 6 pm.  Volunteers from People To People Ministries will be serving up delicious Johnsonville brats, Shearer’s chips/Frito Lay Pretzels/Doritos, and Pepsi drink products for only $3.00!   ALL proceeds will benefit People To People Ministries. People To People Ministries is an Emergency Needs Ministry, and is here to help those in need when there’s no place else to turn. Last year, People To People Ministries (PTPM) provided assistance to over 10,000 Wayne County applicants.

The Big Taste Grill has been featured on ESPN, CNN and Fox Sports.  The grill is 65 feet long, 6 feet in diameter, and has a capacity for cooking 750 bratwursts at one time or 2,500 per hour on its 40 square feet of grilling surface!  The lid of the grill weighs 6,000 pounds and is opened using a hydraulic system. It also includes hot and cold running water, a clean-up sink, and a refrigerated unit.

Baked Ziti with Italian Sausage

Here’s a recipe for Baked Ziti with sausage, eggplant and olives.


  • 1 package (19 ounce) Johnsonville® Sweet Italian Sausage Links, casings removed
  • 3 tablespoons olive oil, divided
  • 4 cups ziti pasta (approximately 12 ounces)
  • 1 small eggplant, cut into ½ inch cubes
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1/2 cup red wine
  • 1 can (28 ounces) crushed plum tomatoes
  • 1/4 cup chopped fresh basil, chopped
  • 1/3 cup Kalamata olives, chopped
  • 2 1/2 cups mozzarella cheese, divided
  • Season to taste with salt and pepper
  • 1/2 cup Parmesan cheese, shredded



  1. In a 12-inch nonstick skillet, heat 1 tablespoon of oil over medium heat. Add sausage, crumble and cook until no longer pink and lightly browned. Drain and transfer into a large mixing bowl.
  2. Meanwhile prepare ziti according to package directions. Drain and rinse with cold water, cover and set aside.
  3. Using the same skillet, heat 1 tablespoon of oil over medium-high heat. Add eggplant and cook until tender and lightly browned. Transfer to bowl with sausage. Using the same skillet, heat remaining oil over medium heat. Add onion and garlic, sauté until tender
  4. Pour wine into skillet, increase heat to medium-high and continue to stir until most of the liquid has evaporated. Add tomatoes and reduce heat to medium. Simmer for 10 minutes.
  5. In the bowl with the sausage mixture, add cooked pasta, basil, olives, 2 cups of mozzarella cheese, tomato sauce, salt and pepper. Stir to combine ingredients. Transfer mixture to a greased 3-quart baking dish. Sprinkle with remaining mozzarella and Parmesan cheese.
  6. Cover and bake at 400°F for 25-30 minutes. Uncover and bake for 5 minutes longer, or until lightly browned. Let stand 5 minutes before serving.

Recipe by Johnsonville